Curried pork tenderloin
2
- Prep Time8 min
- Total Time8 min
- Makes4 to 6 servings
Andreas Trauttmansdorff
Ingredients
2 pork tenderloins
1/4 cup apricot jam, or apple jelly
2 tsp Dijon mustard, grainy or regular
2 tsp Indian curry paste
Instructions
Preheat oven to 450F (230C). Line a 9x13-inch (3-L) baking dish with foil. Place pork on foil. In a small bowl, stir jam with mustard and curry paste. Mixture will be lumpy. Spread just enough mixture over meat to lightly coat it.
Roast, uncovered, in centre of preheated oven. Spoon more of remaining jam mixture over meat every 10 minutes, until an instant-read thermometer inserted into thickest part of pork reads 155F (70C), about 30 to 35 minutes. Remove from oven. Let stand 5 minutes, then slice into thick rounds. Delicious with a spinach salad.
Nutrition (per serving)
Calories 255, Protein 40.9g, Carbohydrates 8.9g, Fat 5.3g, Fibre 0.3g, Sodium 159mg.
The curry flavour doesn't dominate this roast. Instead, it melds beautifully with grainy mustard and apricot jam to create a flavourful crust that also keeps the pork juicy.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.